Smoked Steak Kabobs on Pellet Grill
These smoked steak kabobs cook low and slow on the pellet grill so the steak can absorb smoke flavor before a quick high-heat finish creates caramelized edges and a nice crust.
Servings: 6 servings
Calories: 285kcal
Ingredients
Steak Kabobs
- 2 pounds top sirloin steak cut into 1½-inch cubes
- 2 large bell peppers cut into large chunks
- 1 large red onion cut into chunks
- 8 ounces mushrooms left whole or cut into chunks if large
Steak Marinade
- ⅓ cup soy sauce
- 2 tablespoons olive oil (or avocado oil)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon chili powder
Instructions
- Marinate the Steak. In a large bowl, whisk together soy sauce, olive oil, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and chili powder. Pat steak cubes dry with paper towels, add them to the marinade, and toss well to coat. Cover and refrigerate for 2-6 hours.
- Assemble the Kabobs. If using wooden skewers, soak them in water for at least 30 minutes. Thread steak, peppers, onions, and mushrooms onto skewers, alternating ingredients as desired. Leave small gaps between the pieces so the smoke and heat can circulate properly.
- Smoke the Kabobs. Preheat your pellet grill to 225°F. Place kabobs directly on the grill grates. Close the lid and smoke for 25-30 minutes, flipping halfway through cooking. Cook until the steak reaches about 125°F internally.
- Finish with High Heat. Remove the kabobs from the pellet grill and cover with aluminum foil. Increase the temperature of your pellet grill to 400°F. Once the pellet grill is hot, return the kabobs to the grill grates and sear for 1-2 minutes per side until lightly charred around the edges.
- Serve immediately.
Notes
- Cut the steak into evenly sized cubes for even cooking.
- Top sirloin stays most tender at medium-rare.
- Metal skewers are easiest to turn, but wooden skewers work well if soaked first.
- Hickory, oak, cherry, or competition blend pellets all work well.
- Internal Temperature Guide: Medium-Rare: 130-135°F; Medium: 140-145°F
Nutrition
Calories: 285kcal | Carbohydrates: 10g | Protein: 37g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 89mg | Sodium: 849mg | Potassium: 875mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1904IU | Vitamin C: 73mg | Calcium: 53mg | Iron: 4mg
